An Obsession with All Things Handmade and Home-Cooked


The Good Bean

Hodo Soy – The Good Bean from Hannah Kaminsky on Vimeo.

Rarely does one have the opportunity to see first-hand just how one of their favorite foods are made, from raw material to comfortingly familiar final product, which is why my visit to the Hodo Soy factory was so extraordinary. It didn’t hurt that my guide, Henry Hsu, was so generous with his time, allowing me to poke my camera into every step of the process. For the first time ever, I took this opportunity to experiment into the realm of motion pictures, so what you see above is still fairly rough. Regardless, I couldn’t wait to share this peek behind the scenes.

You may have heard the name before, or perhaps you’ve eaten their tofu without even realizing it. Hodo Soy provides the soy base for Chipotle‘s famous tofu sofritas, but their commitment to creating innovative foods that remain true to ancient art of soybean wrangling doesn’t end there. Increasing demand has brought their firm blocks, nuggets, and yuba noodles farther across the country than ever before, turning this homegrown company into a national brand in the blink of an eye.

Consider this just a small taste to whet your appetite; Coming soon, I’ll have a more typical recipe and photo post to share, using some of those incredible soybean savories I watched come to fruition before my eyes. Stay tuned, and stay hungry!


Take Me to Tofu Town

Dawdling along the main thoroughfare at the bottom end of the speed limit, our final destination still managed to elude us. Surely the GPS hadn’t been mistaken, but even after two slow drive-by searches of the suggested location, not a hint was found to indicate that we had arrived. Sequestered within a completely unmarked building about the size of a modest New York apartment, the average onlooker would never realize that they were staring right at the source of the best tofu in the tri-state area. One could easily walk right past it for years without a second thought, and yet on closer investigation, the tell-tall aroma of cooked beans can be detected wafting through the air, and hints of laborious activity glimpsed through the small windows. This is the factory for Bridge Tofu in Middletown, Connecticut- Not exactly a tourist destination for those who are in the know.

Arriving completely unannounced after a few inquisitive phone calls fell on deaf answering machines, it was clearly no place for curious bystanders, and yet I was immediately, graciously welcomed through the plastic flaps covering the doorway. A tour would have been superfluous, as all stages of production could easily be viewed standing right there in the entry.

Tons upon literal tons of soybeans piled into multiple barrels, hinting at the impossible volume of bean curd being produced in this tiny space. Committed to organics, their dedication to sourcing out the highest quality ingredients is one that comes through in the flavor.

An immense, metal-clad machine spit out silky white soy milk across the way, spewing out gallons by the minute. Every single drop is needed, condensed down further once coagulation is set into motion. Large rectangles press the curds into the largest slabs of tofu you’ve ever seen, to be cut into size once firm, but still creamy on the inside. It’s this incredible texture that truly sets Bridge apart from other tofu options on the market. Few would recommend eating plain, uncooked curd, but this is one that is genuinely delicious on a hot summer’s day with just a splash of soy sauce and handful of sliced scallions on top. It only comes in one level of firmness, but it’s a one size fits all style of tofu, seamlessly fitting into nearly any recipe out there.

Freshly severed small rectangles float through a final water bath before reaching packaging, a mere four or five meters away from where they were born. Each label is applied by hand, each bag sealed individually. It’s a painstaking process that is astounding to watch, knowing the reach of this one tiny producer. Available in Whole Foods Markets and independent health food stores for miles around, I could have never guessed that all of it came from such a humble beginning. First introduced to me through working at Health in a Hurry, it’s the only tofu we ever use, and it’s easy to taste why.

There’s a whole lot of passion going into those unassuming beige bricks. It’s not listed on the label, but easily detected in each bite.

Lest you think Bridge is a one-trick tofu factory, incredibly, they also produce the best seitan I’ve had the pleasure of cooking. If ever seitan shows up in my recipes, you can rest assured that Bridge is the brand going into the mix. Also churning out amazake and a tuna-like tofu salad, their home base may not be impressive, but what they manage to create within its confines sure is.


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